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Warm custard apple salad with salt and pepper squid recipe
Created by Kirrily La Rosa
- Cuisine: Modern Asian
- Serves 4
Ingredients
750g (about 3) squid tubes, cleaned2 garlic cloves, roughly chopped
35g (¼ cup) roasted peanuts
2 tbsp peanut oil, plus extra, to deep-fry
300g (about 1 large) slightly under-ripe custard apple* flesh, broken into pieces
150g (about ½ bunch) snake beans, trimmed, cut into 5cm lengths
1 red capsicum, thinly sliced
¼ cup firmly packed chopped coriander leaves
2 tbsp rice flour
2 tbsp cornflour
Fried Asian red eschalots*, sliced spring onion and long red chilli, and lime wedges, to serve
Dressing
1 tbsp grated palm sugar
1 lime, juiced
1 tbsp fish sauce
Preparation
Lay squid tubes on a chopping board and run a knife from top to bottom to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice into 1cm-wide strips. Place in a bowl.To make dressing, whisk all the ingredients with 2 tsp water until combined. Set aside.
Using a mortar and pestle, grind garlic and peanuts until coarsely ground, and set aside. Heat 1 tbsp oil in a wok or heavy-based frying pan over high heat. Cook custard apple in batches, turning, for 2 minutes or until light golden. Transfer to a plate. Add remaining 1 tbsp oil to wok and cook beans and capsicum, stirring, for 4 minutes or until just tender. Stir in ground garlic and nut mixture, then return the custard apple to the wok. Cook, stirring, for 1 minute to combine. Transfer to a bowl with coriander and toss with dressing.
Combine flours, 2 tsp sea salt and 2 tsp pepper in a bowl. Wipe wok clean, then fill one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Toss squid in flour mixture and shake off excess. Working in 3 batches, drop into the oil and fry, turning, for 3 minutes or until light golden and crisp. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
Top salad with eschalots, spring onion and chilli, and serve with squid and lime wedges.
* Substitute 300g frozen soursop, from Asian food shops, drained on paper towel.
* Fried Asian red eschalots are available from selected supermarkets and Asian food shops.
As seen in Feast magazine, Issue 9, pg151.
Photography by Brett Stevens.
If you enjoyed this Warm custard apple salad with salt and pepper squid recipe then browse more Modern Asian recipes, salad recipes, seafood recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 378 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
| 8. | Imperial Peking | St Peters | |
| 9. | Indochina Thai Restaurant | Unley | |
| 10. | Phuket | Glenelg |
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